Now let me tell you about this peanut butter. First things first — everything I learned about homemade peanut butter, I learned from Erin. I would’ve never tried it if it weren’t for her post. But I did read her post, and two days later, my life was changed. It is easy, easy easy. You literally take a can of peanuts and dump it in a food processor.

And blitz it for four minutes. That’s it. And you get the thickest, creamiest, most melt-in-your-mouth delicious peanut butter ever.

My 16-ounce can of peanuts made a cup and a half of peanut butter. You’ll need a cup of it for this recipe…

And trust me, you are going to want to have some leftovers to keep on hand!! I could drink this with a straw. I so wish I were kidding. It really is the best peanut butter ever. Now let me just put things into perspective here. I’m not really a huge fan of natural peanut butters. The texture and oil just don’t do it for me. And let’s be honest — the smooth, creamy texture and flavor of Jif is hard to beat. But this… I love. And I’m not saying it’s natural or anything — just that it’s good. Really, really, good. :)

Now, here’s what you’ll need for the cookies. I used Shelly’s peanut butter cookie recipe from her Homemade Nutter Butters, because I love how dense and chewy her cookies turn out.

To make, beat together the butter, sugars, and creamy, dreamy homemade peanut butter.

Add the eggs.

And entire tablespoon of vanilla. I usually just add it to the eggs and dump them all in at the same time.

Meanwhile, whisk together the flour, baking powder, baking soda, and salt, then add to the wet ingredients and beat on low speed until just combined.

This is some of the thickest cookie dough ever! I love it. Use a medium cookie scoop to drop spoonfuls of cookie dough on a cookie sheet. But don’t bake them yet — you don’t want to skip this next step :)

The finishing touch is a crispy, crunchy, cinnamon sugar crust.

Add just a dash of cinnamon to a third cup of sugar, and toss to sprinkle the cookie dough with sugar.

It is amazing biting down into a crisp sugary shell, with a soft, chewy, peanut butter cookie middle!!

Now, for some reason, whenever I made those fork tine impressions on my peanut butter cookies, they never end up showing up in the final cookie. They puff out. Maybe I just don’t press hard enough. So I just use the end of this meat tenderizer. Saves a step, because then you only have to press it once, instead of twice, like with a fork. And they look like little waffles :)

Bake at 350 for 10 minutes until the edges just start to turn golden, like this.

Man oh man.

This is not your average peanut butter cookie. Even the folks at Kevin’s work could tell there was something special, something extraordinary about the peanut butter in these cookies! I did my usual make a batch of cookies, save two for me and Kevin, and send the rest with Kev to work. And I immediately regretted it. And I immediately turned around and made an entire new batch. This one’s just for us.

You’ll notice earlier that I made half a batch on a Pampered Chef baking stone, and half on a regular cookie sheet (lined with parchment paper). The cookies on the baking stone turn out thicker and chewier, while the ones on the baking sheet are more flat, but still very soft and chewy. I prefer the thick, chewy cookies, but Kevin likes these thin ones.

Directions:

Preheat oven to 350 degrees F. Add the peanuts to the workbowl of a food processor and process for 4 minutes until smooth. Add salt to taste if desired.

Beat butter, sugars, and 1 cup of homemade peanut butter on medium-high speed for 3 minutes. Add eggs and vanilla and mix on medium speed for 2 minutes. Whisk together flour, baking soda, baking powder, and salt then add to wet ingredients and mix on low speed until just combined.

Using a medium cookie scoop, scoop dough into balls, roll in cinnamon sugar and use a fork to press flat. Bake at 350 for 10 minutes until edges just start to turn golden.

Ya know, I always wondered if making peanut butter was as easy as processing a bunch of peanuts.. and it is! This looks like a delicious recipe. Those cookies look impossibly soft and melt-in-your-mouth.

Hi Amanda! Those cookies look delish. Why is it that it never occurred to me to do something as simple as dump peanuts in the food processor?
One little thing. Could you indicate in your recipe about how many cookies it will make? I like to know before I start. Sometimes I need more cookies than other times, and I adjust the recipe.
Thank you so much!
Hope your having an amazing time in Italy!

Oooh, they look amazing! I’ve never tried using homemade peanut butter in “normal” (not healthified) cookies so I’m glad to know that it works! I’ll definitely have to give it a try.

Thanks a ton for the mention and I’m happy that someone has actually learned something from one of my posts. I kind of felt unsure about posting a recipe that consisted of two sentences, but now I’m glad I did. :)

Just made these, and they were yummy! I made a couple adjustments. I had just bought natural peanut butter (ingredients: peanuts and salt), so I just used that. But when I made the dough, I added about 1 1/2 TBS of honey. Then my brown sugar that I had recently bought was super light (I prefer dark when making cookies), so I added about 1 TBS of molasses.
It was fun to have the extra hint of cinnamon in them!
They have already been a huge hit in the family and with neighbors! Thanks for sharing!

I am a HUGE fan of peanut butter cookies – one of my absolute favorites – and I cannot wait to make this recipe. I also LOVE honey roasted peanuts so when I saw the title of this recipe my stomach started jumping for joy! Who knew it was so easy to make your own PB!? I am definitely going to give this a try ASAP. Can’t wait – great post!

Okay, so you have totally convinced me to make the peanut butter. We have TONS of sweets in the house, so I’m just making the peanut butter today. Quick question: should I store the peanut butter in the fridge or pantry? I know some natural peanut butters need to be kept in the fridge so I just wanted to be sure

hi amanda! i noticed you used half the amount of butter that shelly used for these cookies. i am planning to make these cookies for mother’s day and was wondering why you made the switch – if it were just for health reasons, or a whole cup was just too much? thanks!

I am a peanut butter addict and the peanut butter you made looks/sounds AMAZING! I never knew you could just make your own peanut butter so easily! I am excited to make these cookies tomorrow with my son. Thanks for posting!

I gotta tell ya. These are possibly the best peanut butter cookies I have ever made. I used a 20 ounce jar of peanuts and it made exactly 2 cups of peanut butter, enough for two batches. Believe me, you’ll want 2. Thanks so much for posting this terrific recipe!

Echoing all the positive feedback, p.b. cookies are one of my faves (and I’m on a tear for them these past few days…). It’s like all the recipes for chocolate chip cookies, each one produces a slightly different cookie! I, too, will be making these soon, maybe for a cookout on the fourth. I don’t have a food procesor but I am addicted to the freshly ground peanut butter at Whole Foods, guess I can use that. Thanks for the inspiration.

Recipe seems amazing and I really really wanna try it!
Some queastions though:
1) Honey roasted peanuts i suppose are different than simply roasted peanuts?
2) I live in Greece and some products are not so popular here so not easily found. So, if I cannot find Honey roasted peanuts can i try ready made peanut butter? It must definatelly be creamy? One I use every now and then is not so creamy. Can i add something though to make it?
3)Approximately how many cookies does this recipe makes?

I had saved this recipe some time ago and never got around to making it until tonight. OH MY HEAVENS. The best PB cookie recipe ever. I was posting pics to my FB as I made the PB butter & baked them and had some friends & neighbors following along. I took some over to my neighbor & she immediately posted back that she and her husband think it is the best cookie they have ever eaten. These are awesome. Thanks for the recipe. Your recipes are always a cut above the rest.

I’ve been wanting to make these for a long time, and finally did so today. I can’t really pick out any difference in flavor with the honey roasted peanut butter, but man oh man, putting the cinnamon in the sugar you roll them in… Such a great idea. I would never have thought to use cinnamon with a peanut butter cookie, but these are incredible!

I came across this recipe yesterday, and the homemade PB won me over. Let’s just say that it’s a good thing I was in the middle of the Military Diet when I made them, otherwise I’d have eaten the whole double-batch by myself!
I used the huge tub of peanuts, so I had enough PB for 3 batches. On the last batch, I made my “sprinkles” different, and it turned out really well. I used sugar, some cocoa powder, and a big pinch of cayenne pepper.

Made these over the weekend and loved them! I was amazed at how easy it was to make my own peanut butter. I’ll definitely be using that trick again. The peanuts I had on hand weren’t honey roasted, so I added some honey to the batter. But I would definitely like to try making these again because I thought the honey roasted peanuts sounded so good. Thanks for sharing an awesome recipe!

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